• 1 cup finely chopped pecans
• 3/4 cup skim mil
• 1/2 cup sugar
• 2 tablespoons butter or margarine, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3 cups peeled and sliced Georgia peaches
• 12 paper liners for regular size muffin tins
• 2 (8-ounce) packages cream cheese.

Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved.

In a large bowl, beat cream cheese, milk and sugar at medium speed with an electric mixer until well-blended. Stir in gelatin. Pour equal amounts into muffin tins: freeze until firm.
Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates.

Remove cheesecakes from freezer 10 minutes before serving: peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired.

Serves 12.

*Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.